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In the realm of quick and satisfying meals, Chicken Parm Hot Pockets bring a delightful fusion of comfort food and convenience to your dining table. Imagine the tender embrace of shredded chicken, richly flavored marinara sauce, and gooey mozzarella cheese, all enveloped in a golden-brown crust. This easy-to-make recipe captures the essence of classic Italian chicken Parmesan while repackaging it into a fun, handheld treat that’s perfect for busy weeknights or as a delicious snack.

Chicken Parm Hot Pockets

Looking for a quick and comforting meal? Try Chicken Parm Hot Pockets! This easy recipe combines tender shredded chicken, zesty marinara, and gooey mozzarella cheese in a golden crust. Perfect for busy weeknights, these handheld delights are not just a meal; they're a nostalgic treat everyone will love. Check out our step-by-step guide, tips, and serving suggestions for this delicious Italian-inspired snack! #ChickenParm #HotPockets #ComfortFood #EasyRecipes #ItalianCuisine #MealPrep #QuickMeals
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Ingredients
  

1 cup cooked chicken, shredded

1 cup marinara sauce

1 cup mozzarella cheese, shredded

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Salt and pepper to taste

1 package refrigerated pizza dough (or homemade dough)

1 egg, beaten (for egg wash)

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Prepare the Filling: In a mixing bowl, combine the shredded chicken, marinara sauce, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well until all ingredients are evenly coated.

      Roll Out the Dough: On a lightly floured surface, roll out the refrigerated pizza dough into a rectangle about ¼ inch thick. Cut it into 4 equal squares (approximately 6 inches by 6 inches).

        Fill the Dough: Spoon a generous amount of the chicken and cheese mixture onto the center of each square, leaving a border around the edges.

          Seal the Pockets: Fold the dough over the filling to form a pocket. Use your fingers to press the edges together, and then crimp with a fork to seal completely.

            Egg Wash: Brush the tops of the pockets with the beaten egg to create a golden-brown finish when baking.

              Bake: Place the filled pockets on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.

                Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves, if desired. Serve warm with extra marinara sauce for dipping.

                  Prep Time: 15 min | Total Time: 35 min | Servings: 4